Day 2: Maa Brahmacharini

Ingredients

• Buckwheat (kuttu) flour60 g
• Boiled potato50 g
• Rock salt (sendha namak)1 pinch
• Wateras needed
• Ghee or peanut oil for fryingas needed

Method

1. Mash the boiled potato well so no lumps remain.
2. Mix the kuttu flour with the potato and rock salt. Add water a little at a time to make a soft dough. Kuttu dough turns sticky quickly, so use very little water.
3. Divide into 4 small balls and roll each gently between two plastic sheets.
4. Heat ghee or oil well and fry the puris on medium heat until golden on both sides. Serve hot.

Ingredients

• Boiled potato150 g
• Thick curd100 g
• Water chestnut (singhara) flour1 tsp
• Water100 ml
• Ghee1 tbsp
• Cumin seeds½ tsp
• Green chilli, finely chopped1 pc
• Ginger, grated5 g
• Rock salt (sendha namak)to taste
• Coriander leaves, chopped1 tbsp

Method

1. Whisk the curd with the singhara flour and 50 ml of water until smooth. This stops the curd from splitting while cooking.
2. Heat ghee, sauté the cumin, green chilli and ginger for 30 seconds, then add the boiled potato pieces and sauté for 2 minutes.
3. Lower the heat, pour in the curd mixture and stir continuously until it comes to a boil.
4. Add the remaining water and rock salt and simmer for 5 minutes. Garnish with coriander and serve with kuttu puri.

Ingredients

• Ripe banana1 pc
• Thick curd150 g
• Full-fat milk50 ml
• Honey1 tbsp
• Walnuts10 g
• Cardamom powder1 pinch

Method

1. Peel and chop the banana. Keep 2-3 walnut pieces aside for topping.
2. Blend the banana, curd, milk, honey, cardamom and remaining walnuts for about a minute until smooth.
3. If it is too thick, add a little chilled water or ice. Pour, top with walnuts and drink right away.